California Cobb Salad Recipe

This classic chicken salad gets a West coast twist with salmon and goat cheese.

Yield:serves 4

Active time:25 minutes

Total time:35 minutes

Ingredients

For Salad:

24 ounces salmon fillet

12 ounces Romaine lettuce hearts, chopped

4 hard boiled eggs, diced

4 slices cooked bacon, diced

2 avocados, peeled, cored, and sliced

1/2 pint cherry tomatoes, cut in half

3 ounces goat cheese, crumbled

Olive oil

Salt and pepper

For Dressing:

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/3 teaspoon Worchestire sauce

1/2 teaspoon Dijon mustard

1 teaspoon minced garlic

Salt and pepper to taste

Directions

1.

Heat a grill pan over medium high heat. Brush salmon with olive oil and season both sides with salt and pepper. Grill salmon until just cooked through, about 4 minutes per side depending on thickness. Set aside.

2.

Place lettuce, eggs, bacon, avocados, cherry tomatoes, and goat cheese in a large bowl. Toss to combine.

3.

In a medium bowl, whisk together all ingredients for dressing. Season with salt and pepper to taste.

4.

Pour dressing over lettuce mixture and toss to combine.

5.

Cut salmon into 4 pieces. Divide salad between 4 bowls, topping each bowl with a piece of salmon.